Directions:
- Cook all vegetables in a medium pot over high heat.
- Season as desired.
- Add cilantro, garlic, and lemon zest.
- Cook out remaining liquid from vegetables.
- Add vinegar, stock, and tomato juice.
- Reduce until 2/3 liquid remains.
- Let stand for one hour.
- Reseason if needed with salt, pepper, and spices.
- Purree blend until smooth, adding more tomato or stock for desired consistency.
- Serve with chips and salsa!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 261.85 Kcal (1096 kJ) | ||
| Calories from fat | 0.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 9318.81mg | 388% | |
| Potassium | 310.57mg | 7% | |
| Total Carbs | 51.59g | 17% | |
| Sugars | 5.84g | 23% | |
| Dietary Fiber | 1.64g | 7% | |
| Protein | 1.34g | 3% | |
| Vitamin C | 40.1mg | 67% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 10.1mg | 56% | |
| Calcium | 25.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 120.61 Kcal (505 kJ) | ||
| Calories from fat | 0.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 4292.36mg | 388% | |
| Potassium | 143.05mg | 7% | |
| Total Carbs | 23.76g | 17% | |
| Sugars | 2.69g | 23% | |
| Dietary Fiber | 0.75g | 7% | |
| Protein | 0.62g | 3% | |
| Vitamin C | 18.5mg | 67% | |
| Vitamin A | 0.4mg | 27% | |
| Iron | 4.7mg | 56% | |
| Calcium | 11.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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